Lemon Chimichurri-marinated Half Chicken Recipe

Prepare chimichurri marinade

In a food processor or blender, combine parsley, coriander, oregano, garlic, olive oil, lemon juice, lemon zest, red wine vinegar, smoked paprika, red pepper flakes (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Pulse until herbs and garlic are finely chopped but not puréed — you want a slightly coarse, spoonable chimichurri. Taste and adjust salt, lemon or vinegar to balance bright acidity and seasoning. Reserve about 3 tablespoons of the chimichurri for finishing; transfer the rest to a bowl or resealable bag for marinating the chicken.

Marinate the chicken

Pat the half chicken dry with paper towels. Place the chicken in the bowl or bag with the chimichurri marinade, turning to coat thoroughly so the herb mixture gets under the skin where possible. Refrigerate and marinate for at least 1 hour and up to 8 hours for best flavor. If marinating longer than 2 hours, bring chicken to near room temperature (20–30 minutes) before grilling.

While the chicken starts to marinate (or 30–40 minutes before grilling), place the cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender and easily broken with a fork, about 12–15 minutes depending on size.

Drain the potatoes well and return to the hot pot off the heat for 1 minute to allow excess moisture to evaporate. Mash with a potato masher or ricer until smooth. Meanwhile warm the milk with 3 tbsp butter (in a small pan or microwave) until butter is melted and milk is warm. Gradually add warmed milk-butter mixture to the potatoes, mashing until you reach a creamy consistency. Season with 1/4 tsp black pepper and additional salt to taste. Stir in optional chopped chives. Keep covered and warm until serving.

Preheat a grill to medium-high heat (about 200–220°C / 400–425°F). If using a charcoal grill, set up for two-zone grilling; if using a grill pan, heat it well and brush lightly with 1 tbs neutral oil to prevent sticking.

Remove the marinated chicken from the fridge and let sit 20–30 minutes to come closer to room temperature. Brush excess marinade off if it has large herb build-up that might burn; keep a good herb coating on the skin for flavor and color.

Place the chicken skin-side down over direct heat to sear for 6–8 minutes, watching for flare-ups. Lower heat or move to indirect heat if charring too quickly. Flip and sear the other side 4–6 minutes. After searing, move the chicken to indirect heat (or lower the pan heat), skin-side up, and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C (165°F). This will take another 15–25 minutes depending on grill and chicken size.

During the last 5 minutes of cooking, baste the chicken lightly with the reserved 3 tbsp chimichurri and add the 2 tbsp softened butter on top of the skin to melt and gloss the surface. This encourages a slightly lacquered finish and deeper flavor.

Remove the chicken from the grill and let rest on a cutting board for 8–10 minutes to allow juices to redistribute. Tent loosely with foil.

To serve, spoon a little additional chimichurri over the chicken (if desired), cut the half chicken into portions (breast and leg portions), and plate alongside a generous scoop of buttery mash. Serve with lemon wedges for squeezing over the chicken.